- 学 历：不限
- 所 在 地：浙江省 杭州市
- 户 籍 地：不限
职位：宴会厅厨师长 Banquet Chef
To be responsible for the day to day kitchen operation. To control and lead the Banquet kitchen staff.
To handle effective implementation of the food production policies relating to his designated kitchen.
To ensure quality of food services is provided and levels of skills and morale of kitchen personnel are maintained.
To be responsible for all his kitchen crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.
To develop and implement training programme for kitchen staff of his area.
To ensure training is maintained and followed up and to keep training records.
To maintain effective communications between the Executive Chef and his kitchen crew.
To ensure the Company objective is conveyed to his kitchen staff.
To prepare work schedules based on the business forecast of the restaurant.
To schedule the appropriate manpower on duty to provide quality food and service.
To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.
To ensure the kitchen areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.
To formulate menus and submit them to the Executive Chef for discussion and approval.
To monitor the performances of his subordinates and ensure they are trained and developed to the required standard.
To ensure that the service from the kitchen to the restaurant is prompt and courteous.
To keep abreast of the current trends in food availability and advise both storekeeper and Executive Chef accordingly.
To set a good example to his kitchen crew.
To collaborate closely with all kitchen and restaurant staff.
To have the kitchen equipped with enough supplies at all time.
To supervise and develop his assistants for their career advancement.
To increase sales wherever possible.
To ensure that all decisions made correspond to the established policies and Company objective.
To plan and schedule all holiday rosters.
To maintain a pleasant working atmosphere in the kitchen so that morale is maintained at a high level.
To be familiar with all policies and procedures relating to his department.
To assume other duties as appropriate when required.
To be responsible for clearing all overtime by his staff within 30 days.
To follow hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
To know the Hotel's fire and safety procedures and operation of kitchen and fire fighting equipment.
To minimize wastage, optimize yield and be environmentally conscious.